Hors d'oeuvres
Goose Mousse with Truffle on garlic crustini
Shrimp cocktail
Bacon wrapped scallops
Beef skewers
Vegetable dumplings
Mushroom caps
Course 1
Marinated Heirloom Tomatoes
with Fresh mozzarella cheese and basil drizzled with vincotto and extra virgin olive oil
Course 2
Seared Chilean Sea Bass
on a bed of leek, fennel, and a mixed medley of wild mushrooms
drizzled with a saffron broth
Course 3
Palate cleanser (sorbet)
Course 4
Grilled shrimp and seared sea scallops with Seared Chilean Sea Bass
on potato pure with a Bake Apple Beurre Blanc
or
Braised Veal Osso Buco with truffled mashed potato
and grilled vegetables drizzled with a Rodrigues Black current wine
and beef jus glaze
Course 5
Delicate and rich New York style Cheese Cake with
poached pear topped with Rodrigues Blueberry wine reduction
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